Supper Club – 19th September and 31st October


Hellooo lovely people,

Supper club has returned, post summer hols hiatus and we have TWO dates for your diaries:

Saturday 19th September – 70s NIGHT
We’re kicking off with a blast from the past. Join us for a rollicking good night of retro food and music (only the best obviously).

Menu (just go with it, it’s going to be amazing):

Cocktails – recipe provided by Margot from Surbiton


Cheese and Pineapple (trust us!)

Beef and Wild Mushroom Stroganoff


Saturday 31st October – HALLOWEEN
A fabulous menu with spooky surprises:

Seasonal cocktail served on the ‘terrace’ with firepits to warm the soul

Homemade Pumpkin and Sage Raviolo

Chicken Forestiere with Cavolo Nero

Oreo Cheesecake

Reply by email ASAP to book your place.
Price for each is £30. Bring your own bottle(s), as always!

We hope you can join us for the fun

Lots of love

Morven and Lorien


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Supper Club – 28th February

Hi All,

Please join us for our fabulous seasonal menu lined up for the 28th February in Kingston upon Thames. Vegetarian options are available

February Menu – £30 per person

Welcome cocktail

Amuse bouche

Pear and Chicory Salad with Blue Cheese

Roasted Pork Belly with Celeriac Puree and Apple Tart

Rhubarb and Stem Ginger Cheesecake

email us at to book your place or to be added to our mailing list



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Fabulous Supper Club – 15th November

15.11.14 menu photos

The Dandelion Dinners Supper Club, Kingston upon Thames, is here again. Our first outing in September was a huge success and great fun was had by all. The food went down a storm, as did the surprise welcome cocktails, amuse bouche and post dinner shots!

Check out our seasonal menu for November and piccies of all our new fabulous friends who helped make the evening so exciting.

Get in touch if you’d like to join us on Saturday – £30/head – and please send me your email address if you would like to learn more and join the Supper club family

Hope to see you there

Morven xxx

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Supper Club – 27th September 2014

Exciting times ahead for Dandelion Dinners. Our supper club launches in Kingston on 27th September.

This month’s night is fully booked but there will be more. Watch this  space for future dates and menus.

Please feel free to message me for further information

27.9.14 menu



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Lemon fennel pork chops with Dauphinois potatoes and crackling

Pork chops

So, what do you eat when your kids have been screaming all day, you’ve had no sleep for weeks and it’s your ‘Starvation’ day on the 5:2 diet (that your husband suggested for you)?…that’s right – pork, pork crackling and piles of garlicky potatoes with cream. Ha!

Pork Chops
2 fat pork chops (cut the rind off with scissors)
1 Bay leaf
1tsp fennel seeds
1tsp maldon salt
rind of half a lemon

3 large potatoes
1 small onion
1 clove garlic
1 cup double cream (or there abouts)
1 cup semi skimmed milk (as required)

Pre heat the oven to 180C.

This is very much an improvised dauphinois, meant to be quick and easy, so precision is not high on the list of requirements. Slice the potatoes as thin as you can – don’t bother pealing them. Slice the onion and garlic too and layer into a 0.5 litre oven proof dish. (I have one of these for 2-man dauphinois, crumbles etc. It’s very handy for pudding emergencies) Season each layer with salt and pepper as you go. Pour in enough double cream to go half way up the side of the dish then top up with the milk so that it comes about 0.5cm below the rim.

Cook the Dauphinois for 40 minutes, or until when you stick in a sharp knife it’s slips in with little resistance. When you put the dauphonois is, pop the skin from the chops on a tray, sprinkle generously with salt and into the oven at the same time

In a pestle and mortar grind up the salt, bay and fennel seeds. Stir the lemon rind into the spice mix and rub all over the chops. Put a small amount of olive oil in a pan and fry the pork chops, it should only take 3-4 minutes on each side, though it depends on the thickness so test them.

remove the chops and put on the plate, into the pan squeeze the juice from half the lemon and stir to remove the tasty sticky bits. This will give you a flavoursome juice with which to baste the chops. there won’t be enough to call it gravy

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Butterscotch Schnapps

butterscotch schnappsThis is what I served my friends and family for Christmas and New Year. Alcoholic sweeties in a glass – well shouldn’t there be something fun and just a little naughty for the adults?

1 litre vodka
5x 135g bags Werthers Originals
520g sugar
500ml water

Put all the unwrapped sweets is a 2lt airtight jar and pour over the vodka. Leave for 4 days, shaking regularly until the sweets have dissolved.

Mix the sugar and water in a pan and heat, stirring constantly, until all the sugar has dissolved. This makes a syrup which should be set to one side and allowed to cool.

Pour 400ml of the syrup into the vodka and stir well. It is now ready to drink.

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A Bonfire Night Porcetta with Roast Onions

The Porcetta is Italy’s superior hog roast. Sold in street markets from the back of vans it is an unexpected delicacy. The first time I tried it we were in Italy for a wedding. We arrived during a festival and every shop restaurant and bar was shut – except for one enigmatic white van, around which a long, chattering queue of little old ladies pushed checked trollies. I joined the queue, in lieu of anything else available, and ordered I knew not what, using international hand signals (pointy fingers, nodding head etc).

Large chunks of pork were sliced off a whole pig, topped with pork liver stuffing, large pieces of crackling and wrapped in wax paper. Oh what joy! It’s hard to describe the surprise and delight that comes with the first taste of Porcetta. Its aniseed laced flavours hit the brain and explode in juicy perfection. With burnt fingers we polished off the salty dripping meat in the burning sun and challenged our teeth on perfect crackling.

It tickles me that a country so warm and full of Mediterranean sparkle should create a meal that I can’t help but crave during the cold, damp nights of a Northern European winter. Particularly Bonfire Night and New Year’s Eve – it’s an enigma. Saying that, there is something enticing about the warming spice of chilli and fennel when you’re freezing your proverbials off in front of a bonfire or taking in the amateur fireworks display put on, with great bravado, by EVERY male present. It’s also an incredibly easy way to feed the masses.

So what is that elusive element that draws me again and again to a Bonfire Porcetta? Maybe it’s watching the steam, rising from a hot ciabatta roll in the dark, or burning my fingers on a roast potato near an open fire. Maybe the golden crunch of salty crackling puts me in mind of autumn leaves and crisp frosty mornings. Who’s to tell, but it remains my favourite bonfire treat.

Also goes very well with Honey Roast Butternut Squash with Thyme and Feta

Feeds 25

A whole boned loin of pork with belly and skin still attached – keep the bones and ask the butcher to score the skin
5 Bay leaves
1-2 tbsp chilli flakes
4 tbsp fennel seeds
3 tbsp Maldon salt
Zest of 2 lemons

Roast onions
2.5kg onions

To serve
25 ciabatta bread rolls
3 kg roast baby new potatoes

Put all the dry ingredients together into a blender or coffee grinder and blitz in pulses until they are ground up into itty bitty pieces, but not yet a powder – see the picture below – if you do go too far, don’t worry, it still tastes the same. Stir in the lemon zest.

Turn the pork loin so that it’s skin side down and rub the marinade over the meat, pushing it into all the nooks and crannies so that there’s not a bit of meat left bare. Before you turn the meat back over, tie the pork with string at regular spaces. This needs to be done quite tightly, so get someone to give you a hand, much as you would when wrapping pressies. It’s easier if you use more string than required and then cut the excess off after you’ve made the knots. It should look like below when you’ve finished

Rub generous quantities of salt over the skin, pushing it into the scores. Put the loin to one side whilst you preheat the oven.

Peel the onions and cut them in half, then cut each half into four. Put in a large roasting tin, drizzle over a generous amount of olive oil and a generous sprinkling of salt. Roast in the oven for 45-60mins at 180C until soft, sticky and charred at the edges. To ensure they crisp slightly you want as thin a layer of onions in the pan as possible so that the air can get to them – this may mean using two roasting tins. Stir occasionally to ensure they all blacken slightly and don’t stew in their own juices.

Once the onions are cooked, remove them from the oven and put into a serving bowl. You can throw them in a wok or large frying pan to reheat when it’s time to serve. Don’t clean the roasting tin though, as you’ll use it for the potatoes later.

Turn the oven up as hot as it will go. Once it reaches the maximum temperature put in the loin of pork and turn the oven down to 180 immediately. This should ensure a fantastically crispy crackling. Ahhh, sweet memories.

Leave the porcetta to cook for 2 and a half hours. In the meantime put the potatoes in the tray you used to roast the onions, add a generous sprinkling of salt, a good slug of olive oil and stir so they are covered in onion leftovers. Put the potatoes in to roast an hour and half after the porcetta. Stir the potatoes once or twice during the cooking process to ensure they are  basted in the oil and onion juices.

Cooking time done, remove the porcetta from the oven and leave to rest for 15 minutes. Whilst it’s doing so, partially slice the rolls in half so they don’t fall apart and pop in the oven to warm up for 5 minutes. Heat the onions and put the roasted tatties in their roasting tin on the table. Cut the crackling clear of the meat before carving and break into small pieces, carve the pork into generous slices (about 5mm thick)and call everyone in from the cold to serve themselves with a porcetta and roast onion roll with hot roast potatoes.

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